Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.

3

Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

4

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

5

Bake about 17 minutes. Let the cake cool in the pan for about 10 minutes before removing to finish cooling on a rack.

6

To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.

7

Spread on the cooled cake. Refrigerate leftovers.

8

Add some Fresh Strawberries or Strawberry pie filling to the top

Suggested Handi-Foil Products:
Cook and Carry Cake Pans

Ingredients

3cupsself-rising flour

½tspsalt

1cupunsalted butter (room temp)

2cupswhite sugar

4eggs (room temp)

1tspvanilla extract

2tbsplemon zest

1cupmilk

10 ½tbsplemon juice

2cupsheavy cream chilled

¾cupconfectioners' sugar

5 ½tbsplemon juice

Directions

1

Preheat oven to 375 degrees F

2

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.

3

Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

4

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

5

Bake about 17 minutes. Let the cake cool in the pan for about 10 minutes before removing to finish cooling on a rack.

6

To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.